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Fudgy almond butter zuchhini brownies with chocolate chips

Almond Butter Zucchini Brownies (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 Brownies 1x
  • Category: Dessert


Fudgy, moist, and chocolatey brownies pack a nutritious punch with shredded zucchini.



  • 1 cup finely grated zucchini
  • 1 cup creamy almond butter
  • ½ cup pure maple syrup
  • 1 large egg
  • ½ tsp vanilla extract
  • 1/3 cup cacao powder (or unsweetened cocoa powder)
  • ¼ cup almond flour
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1/3 cup dark chocolate chips, plus more for sprinkling on top


  1. Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan.
  2. Use a clean towel to squeeze out as much moisture as possible from shredded zucchini.
  3. Whisk together almond butter, maple syrup, egg and vanilla extract in a medium bowl.
  4. Mix together cacao powder, almond flour, baking powder and salt in a separate bowl.
  5. Pour wet ingredients into dry and stir to combine.
  6. Fold in shredded zucchini, then chocolate chips.
  7. Pour batter into prepared baking pan and top with extra chocolate chips if desired.
  8. Bake for 20-25 minutes until brownies are glossy and a toothpick comes out mostly clean.

I prefer slightly underdone brownies, but if you prefer cakey, bake until toothpick comes out completely clean.